Dirty dining: Multiple Bradenton area restaurants cited for mold and flies

Restaurants in Manatee County have reopened for dine-in service, and the Florida Department of Business and Professional Regulation’s Division of Hotels and Restaurants has resumed routine inspections for public health and cleanliness issues.

During the most recent inspections of Manatee County, several restaurants were cited for problems that include live insects on site, moldy equipment and unsafe food temperatures.

Here is what inspectors found.

Restaurant Edelweiss, 611 Manatee Ave. E., Bradenton

• An inspector observed 10 flying insects at a handwash sink in the bar area and one flying insect at the cook line.
• Cheese sauce, cucumber salad, red sauce, butter, sliced ham and Swiss cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued for the foods due to temperature abuse. A restaurant operator voluntarily discarded the items.
• An inspector observed sauce that was more than a week old in a reach-in cooler.
• An inspector observed two eggs with cracks in a walk-in cooler. A restaurant operator discarded the eggs.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• There was an accumulation of black/green mold-like substance on and/or around soda dispensing nozzles.
• The certified food manager was unable to answer basic questions about allergens.
• Open packages of sour cream and sliced corn beef were not properly date-marked.
• The restaurant operator’s food thermometer was not accurate.
• Items were stored in an employee handwash sink. Corrective action was taken.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

All Greek Street Food, 4816 14th St. W., Bradenton

• Sliced pepperjack cheese, coleslaw, jalapeno cream cheese spread, queso, butter and sausage gravy were cold held at temperatures greater than 41 degrees. A stop sale was issued for some of the foods due to temperature abuse.
• There was an accumulation of black/green-mold like substance in the interior of an ice machine. A restaurant operator cleaned the machine.
• There was an encrusted material on a can opener blade.
• A handwash sink was not accessible for employee use due to items stored inside. Corrective action was taken.
• There was no proof of required training for an employee hired more than 60 days prior.
• There was no test kit at hand for measuring the strength of sanitizer in use for warewashing.
• An uncleanable knife block was in use to store knives at the cook line.
• A utensil handle was in direct contact with cooked chicken and cooked beef/lamb.
• Containers of cooking oil were stored on the floor.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

D. Americo’s Pizzeria, 812 62nd St. Circle E. #102, Bradenton

• An inspector observed live, flying insects in the kitchen and at a pizza station.
• A restaurant operator rubbed hands together for less than the required 10-15 seconds while handwashing, according to an inspector. The inspector discussed proper handwashing with the operator. Corrective action was taken.
• Bread knots with garlic butter, shredded mozzarella and pizza sauce were cold held at temperatures greater than 41 degrees. The items were moved to a walk-in cooler.
• There was an accumulation of encrusted food debris on and/or around a mixer head.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• There was no proof of required training for any employees. The restaurant operator stated that there were a lot of new employees who started less than 60 days prior.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Caribbean BBQ, 8471 Lockwood Ridge Road, Sarasota (food truck)

• Household pesticide was stored near a food preparation area. The food truck operator removed it.
• Beef au jus was cold held at a temperature greater than 41 degrees. A stop sale was issued due to temperature abuse.
• A cutting board was stained/soiled.
• Food that was prepared onsite and held for future use was not properly date-marked.
• An employee drink was stored in a reach-in cooler with food to be served to customers. Corrective action was taken.
• Fly tape was in use above a food preparation table.
• Employee personal phones were stored on a food preparation table, according to an inspector. Corrective action was taken.
• The business met inspection standards.

Editor’s Note: According to the Florida Department of Business & Professional Regulation, these reports are a “snapshot” of the conditions present at the time of the inspection and are public record. The agency is required to inspect every licensed restaurant at least once per year, but new and “high-risk” establishments tend to be inspected more frequently.

When an emergency shutdown order is given by an inspector, it must first be reviewed and approved by agency supervisors. In order for a business to reopen, an inspector will continue visiting the establishment daily until compliance is met. Some citations may include a financial penalty. Inspectors may also respond to complaints, which can be filed here.